Prep time 20 mins

Cook time 20 mins


1 package (14 to 16 oz.) extra-firm tofu, drained and cut into 1-inch cubes

1/2 cup reduced-sodium teriyaki sauce

1 tsp. toasted sesame oil

1 to 2 tsp. garlic chili sauce, such as sriracha, optional

1 can (15.25 oz.) Del Monte® Whole Kernel Corn, well drained

4 oz. sugar snap peas (1 generous cup or half of 8 oz. bag), tough strings removed

1 medium red bell pepper, thinly sliced

1 Tbsp. vegetable oil

1 cup uncooked long grain white rice

2 green onions, thinly sliced, divided

2 tsp. sesame seeds, optional


  1. Preheat oven 450°F. Meanwhile, place tofu cubes on a large plate lined with paper towels to dry; set aside. Line 2 rimmed baking sheets with parchment paper.

  2. Stir together teriyaki sauce, sesame oil and garlic chili sauce in a large bowl. Transfer dry tofu to one of the baking sheets; drizzle with 1/4 cup of the sauce and toss gently to coat. Arrange into a single layer with none of the pieces touching. On the second baking sheet, place drained corn, snap peas and bell pepper; toss with vegetable oil and spread into an even layer.

  3. Bake vegetables on upper rack and tofu on lower rack 10 minutes.  Turn tofu with tongs and stir vegetables.  Bake another 10 minutes, until tofu is golden brown and vegetables are crisp-tender. Meanwhile, combine rice and 1 1/4 cups water in a small saucepan and bring to a boil over medium-high heat. Cover; reduce heat to the lowest setting, and cook undisturbed 15 minutes, until rice is tender. Remove from heat; let sit, covered, 5 to 10 minutes.

  4. When tofu and vegetables are done, transfer both to the bowl with remaining sauce; add half of the green onions and toss to combine. Fluff rice with a fork. Serve stir-fry over rice, garnished with remaining green onions and, if desired, sesame seeds and more hot sauce.

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